1 1/2 lbs. deep Sea Scallops, cut in half
2 cups Ritz cracker crumbs
1 stick butter, melted
1/2 pint light cream
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper

In a medium bowl combine cracker crumbs with melted butter. Spread 1/3 of crumbs in a greased 9 inch round pan; cover with half of the Scallops. Sprinkle with 1/4 teaspoon black pepper. Spread a second layer of cracker crumbs. Cover with remaining Scallops. Sprinkle with 1/4 teaspoon pepper.

Combine light cream, Worcestershire sauce, and salt. Gently pour over Scallops. Top with remaining crumbs. Bake uncovered at 325 F for 1 hour.

Serves 4